Pumpkin Chocolate Chip Bread
Pumpkin puree swoops over to save the day and adds loads of moisture to the bread. And that only means one thing: super soft, yummy slices that'll make your taste buds scream in joy!
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Servings: 10
Calories: 252kcal
Ingredients
- 1 ¾ cup spooned and leveled all-purpose flour
- 1 tsp baking soda
- 2 ⅓ tsp ground cinnamon
- ⅓ tsp ground nutmeg
- ⅓ tsp ground cloves
- ⅓ tsp ground ginger
- 1 tsp salt
- 2 eggs, room temperature
- ½ cup granulated sugar
- ¾ cup packed dark or light brown sugar
- 1 ½ cup homemade pumpkin puree (or canned)
- ½ cup canola oil (or melted coconut oil or vegetable oil)
- ¼ cup orange juice
- ⅔ cup chocolate chips, semi-sweet
Instructions
- Adjust your oven rack to the low third and preheat the baking temperature to 350°F (177°C).
- Spritz a 9x5 loaf pan with butter or non-stick spray and set it aside.
- Grab a bowl and mix dry ingredients: flour, cinnamon, baking soda, nutmeg, ginger, cloves, and salt. Whisk them together and set them aside.
- In another bowl, combine the wet ingredients: eggs, brown sugar, granulated sugar, oil, pumpkin puree, and orange juice. Whisk until well blended.
- Combine wet and dry ingredients and gently beat them together. Don't overmix; a few lumps are okay.
- Fold in some extra chocolate chips (optional). Pour this batter into your cake pan. The baking time should be 60 to 65 minutes. Cover the moist pumpkin cake with foil after 30 minutes to keep its top from over-browning.
- Stick a toothpick in the middle to check if it's done. It should come out mostly clean with just a few crumbs. Start checking after 55 minutes and go from there.
- Let the finished cake cool off in its pan on a wire rack before you cut it into slices. Enjoy your pumpkin dessert!
Notes
- You can experiment with different flour ratios, such as 2 ½ cups of all-purpose flour + 1 cup of whole wheat flour, a 50:50 blend, or 100% whole wheat (lighter variants like soft or hard white wheat, einkorn, or Kamut).
- Swap out some vegetable oil for applesauce if you want a lighter texture. ½ cup of oil + ½ cup of applesauce is my recommendation.
- To prevent chocolate chips from falling to the loaf's bottom, toss them with dry ingredients and add your wet ingredients later.
- Let the chocolate chip pumpkin bread cool completely for 2-3 hours to unlock its full flavor. It would be even better to savor it the next day since the flavors have had all night to mingle.
Nutrition
Calories: 252kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 201mg | Potassium: 86mg | Fiber: 1g | Sugar: 24g | Calcium: 17mg | Iron: 1mg
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